Chana palak masala or Chickpea spinach curry Recipe

4 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Chicken Recipes, Indian Kitchen
Servings 2 servings
Calories 320 kcal


  • 1 red onion (finely chopped)
  • 2 tsp ginger garlic paste (or fresh ginger and garlic minced)
  • 1 can diced tomatoes
  • 1 can chickpeas
  • 100ml vegetable broth
  • 150g fresh spinach (it’s up to your likening; can be more as well)
  • 1 tbsp sunflower oil
  • 1 tbsp coriander powder
  • 1/2 tbsp turmeric
  • 1/2 tbsp cumin
  • 1/2 tbsp chili flakes
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp sugar
  • a splash of lemon juice
  • fresh coriander to garnish


  • Finely chop the onion, ginger and garlic.
  • Heat sunflower oil in a pan and sauté onion until golden.
  • Add in the ginger and garlic and cook for about 1 minute (rawness should be gone).
  • Add in the coriander powder, turmeric, cumin, chili flakes and stir everything for about 2 minutes (don’t let it get burnt).
  • Add in the diced tomatoes, chickpeas and vegetable broth. Bring it to a boil. Once it’s boiling reduce the heat and let it simmer for about 15 minutes.
  • Add in the salt, sugar and spinach and let it simmer for another 5 minutes (until spinach “collapsed”).
  • Finally, add the gar am masala, give it a stir. Sprinkle the fresh coriander on top.
  • Best served with rice, naan or roti.

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